Pumpkin Coconut Frozen Cream

Super velvety creamy Ice melts in your mouth. There’s nothing chewy about this fine frozen dessert. Serve plain or top with drizzle of Hershey’s Chocolate syrup and a swash of Apple Orange Cranberry!

Makes7 cups pumpkin creambefore freezing

This recipe requires a large 8 cup blender.

13.5 oz. Coconut Milk by Goya

15 oz. can Cream Of Coconut by Goya

2 c. canned pumpkin by Libby

1 c. ginger beer, I used Goslings brand

2 t. vanilla extract

1 t. powdered ginger

1/2 t. ground allspice

1/4 t. ground cloves

fresh grated nutmeg to taste (or canned)

1/2 c. light brown sugar

1 t. guar gum powder

1 t. xanthan gum powder

Combine all ingredients in blender container, adding the guar and xanthan gums last, and then blending immediately till COMPLETELY DISSOLVED.

Continue blending on high speed to inject as much air as possible into the pumpkin cream.

Transfer to large freezer container and freeze till solid. Because it’s a lot of product, it takes longer for the center to freeze all the way through. It’s always best to freeze it overnight before serving.